Home > Cakes

Here comes the Bride…and another cake

Hours Posted on Hours Updated on
Comments 13 Comments


I am happy to report that I fulfilled my duties as a matron of honor to the best that I know how and my friend Rachel is now happily married! It was a stunning wedding. The weather behaved perfectly and so did Mateo, so that helped the day go a lot smoother.

One of my tasks was to decorate the cake for this elegant outdoor wedding. The original plan was for me to make the cake, but the red tape and fees at the wedding location were such a hassle, that we decided it would be easiest (and more affordable) to use their cake but have me decorate it to the brides’ taste. These places have their ways of making you conform, don’t they? Still, there was no way I was going to let Rachel’s cake look like the gaudy, overdone ones they showed us in their albums.
So decorate I did.


Since she dislikes flowers and the wedding had kind of a vineyard/wine theme, it was easy to choose grapes for the cake decoration. I had originally wanted champagne grapes, but they are only in season in July or August, and I had to make do without them. These regular ones are sugared and the greenery is real ivy. It was really a simple decoration job and fortunately so, as I had -no joke- less than ten minutes to do it, right between feeding the baby and getting dressed with the girls.

I am looking forward to doing a wedding cake that is not rushed sometime!!

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

13 Comments

  1. It’s just beautiful! Very elegant, I love the dark color of the grapes against the white cake, it’s lovely! You’re an artist Aimée! 🙂

    Reply

  3. I love the grape theme – and I also love that you used real grapes when it would have been so easy to go with artificial for something like this. It’s gorgeous!

    Reply

  6. I think it looks beautiful, the dark grapes on the white cake really stand out and since I like to eat it looks very yummy as well as pretty!

    Reply

  8. Hi Lyb- Well, thanks. I never thought about the contrast, but it is nice.

    Hi Lydia- I like sugar!

    Hi Mandy- Merci, merci.

    Hi Recipegirl- this would go over well in your area!

    Hi Patricia- Thank you!

    Hi Jenn- good thing the bride liked it to, eh?

    Hi David- Aw, you’re too kind!

    Reply

  9. I totally understand the whole “red tape and tacky cake picture book” issue as I’m going through the same thing with my wedding location. What a lucky friend to have you to save the day! It’s a gorgeous cake!

    Reply

  13. I know this post is old, so I'm not sure if you'll get this… but how did you sugar frost the grapes? Did you have a way to do it that did not involve egg whites, so they were still safe to put on top of the cake? Did you freeze them beforehand? How far in advance did you sugar frost them? Any tips on a particular kind of sugar to use?

    Thanks for any help you can offer! If it's easier to e-mail me to respond, I can be reached at heatherkj11 at yahoo dot com.

    Reply